• Servings: 10
  • Preparation Time: 5
  • 1 slice onion, about 1/2-inch thick, cut in chunks
  • 1 clove garlic
  • 1 canned jalapeño pepper, stemmed, seeded and halved
  • 2 large, ripe avocados, peeled, pitted and cut in chunks
  • 1 cup canned, crushed pineapple in juice, drained
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon kosher salt
  1. Combine onion, garlic and jalapeño in the work bowl of a food processor, equipped with a knife blade, and chop finely. Add avocado, 2/3 of the crushed pineapple, lemon juice and salt, and process into a coarse purée. Scrape the guacamole into a serving bowl and mix in the remaining crushed pineapple. Serve with chips or vegetables for dipping.
  2. Servings: 10
  3. Nutritional Information Per Serving:
  4. Calories 93; Total fat 6g; Saturated fat 1g; Cholesterol 0mg; Sodium 133mg; Carbohydrate 28g; Fiber 2g; Protein 1g; Vitamin C 16%DV*; Folate 1%DV; Calcium 0%DV; Iron 6%DV; Potassium 0%DV
  5. *Daily Value
Guacamole (known as “Guac” by its many friends) is easy to make, full of good-for-you monounsaturated fat, and gives you a half serving of vegetables in every snack-size serving. Here’s an inventive recipe that sweetens the original with a tropical infusion of canned, crushed pineapple that is nearly double the vitamin C content of the original.